Heat milk to 110 degrees F.

Whisk in yeast and set aside.

Combine dry ingredients in a food processor.

Pulse in 4 tablespoons of cold butter until powdery.

Add eggs and yeast mixture and pulse until a ball forms, adding flour if needed.

For hand mixing, combine dry ingredients and rub in butter.

Beat eggs into yeast mixture and add to dry ingredients, stirring until a dough forms.

Cover and rest dough for 5 minutes.

Fold dough over on itself 6-8 times on a floured surface.

Wrap and refrigerate for 1-8 hours.

Scatter flour on work surface.

Roll cold butter in flour to coat.

Pound butter with a rolling pin until soft and malleable.

Knead butter into a solid mass and refrigerate if warm.

Turn dough onto a floured surface.

Press and pull dough into a 6 x 12-inch rectangle.

Divide softened butter into 8 pieces and flatten.

Distribute butter over the bottom two-thirds of the dough in a 6 x 9-inch rectangle.

Fold the top third down over the middle, then fold the bottom third up.

Position dough with the fold on the left.

Press horizontal lines into the dough to flatten gently.

Roll to a 12 x 24-inch rectangle, about 1/2 inch thick.

Fold the narrow ends to within 1/4 inch of the middle, leaving a 1/2-inch space.

Fold over again to make 4 layers.

Repeat folding steps.

Wrap dough in plastic wrap and refrigerate.